Food delivery has taken a firm piece of the foodservice pie during the pandemic. When some sort of normality returns, a bit of those revenues might slip away. However, we expect delivery to remain very important in foodservice. This begs the question: what should restaurants do in an environment where one in ten, or perhaps even one in five orders are going to be picked up by a rider? In this episode, Consumer Foods-to-Go host Cyrille Filott tries to find answers to this question and many others with fellow Rabobank analysts Maria Castroviejo, Amit Sharma, and Marjolein Hanssen.

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